Ingredients: |
Ingredients: 1 cup (225 grams) unsweetened almond milk
3 large (50 grams) medjool dates
2 tablespoons (10 grams) chia seed meal
1/2 cup (70 grams) juice-sweetened dried cranberries
1 cup (90 grams) quinoa flakes
3/4 cup (88 grams) Amy’s Basic Gluten-Free Flour Blend
1/4 cup (40 grams) coconut palm sugar
1/2 teaspoon (1 gram) xanthan gum
1/4 teaspoon (1 gram) kosher salt
1/4 cup (50 grams) coconut oil, melted
1/4 cup (55 grams) water
1/2 cup (100 grams) unsweetened carob chips
1/2 cup (60 grams) toasted, chopped walnuts
3/4 cup (60 grams) unsweetened, shredded coconut
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Directions: |
Directions:Preheat the oven to 350 degrees F. Lightly mist an 8×8-inch pan with cooking spray.
Put the almond milk and dates in a blender and puree. Transfer to a bowl and mix in the chia seed meal. Set aside. Put the cranberries in a bowl and cover with warm water. Set aside.
In a small bowl, whisk together the quinoa flakes, flour blend, coconut palm sugar, xanthan gum, and salt. Mix in the melted coconut oil and water until a crumbly dough forms. Press the dough into the bottom of the prepared pan.
Put the carob chips on top of the crust, followed by the chopped walnuts. Drain the cranberries and layer them on top of the walnuts. Pour the almond milk mixture over the top of the cookie bars and spread evenly with a spatula. Sprinkle the coconut over the top and lightly press it into the almond milk.
Bake for 40 minutes, rotating 180 degrees halfway through, until the coconut is light golden brown. Let cool completely before cutting. Store at room temperature in an airtight container. |
This recipe for Magic Cookie Bars is from